Alright you guys, these just might be the best Christmas Cookies I’ve ever had. Ever. They’re sweet, gooey, and have a hint of peppermint making them perfect for the holiday! And did I forget to mention that they’re GIANT! Truly the cookie of my dreams.
White Chocolate Peppermint Ganache aka happiness in a bite
These cookies are stuffed with a teaspoon of the most delicious white chocolate peppermint ganache. The ganache is made with Hersey’s Holiday Candy Cane Kisses and a touch of heavy cream. It’s super easy, and super delicious. And I wouldn’t blame you if you made a little extra to keep on hand to top off your ice cream with!
Steps to make this insane White Chocolate Christmas Cookie
The first step you should take to make these fabulous cookies is to make the white chocolate peppermint ganache. The ganache will need 2-ish hours to harden. Roughly an 30 minutes to an hour to get hard enough to scoop into teaspoon-size balls. Then at least another hour to fully harden enough to be baked into your cookies.
Once the ganache has hardened, keep it in the freezer while you make the cookie dough. The dough is a very standard, simple, yet delicious sugar cookie dough. With a few white chocolate chips folded in for good measure and extra holiday cheer.
To assemble the cookie, Scoop 2 tablespoons of dough and pinch them together to make an extra large cookie. Then, place one teaspoon of the white chocolate peppermint ganache in the center. Add one last tablespoon of sugar cookie dough on top then press it down so it covers the ganache.
Bake the cookie in 2 rounds. The bake the first round for 8 minutes. Then remove from the oven and hit the baking tray against your counter a few times to help the cookies flatten. Return to the oven and bake the second round for 4 minutes. Remove and hit your tray against the counter a few more times. Then place on a wire cooling rack to cool.
White Chocolate Peppermint Ganache Filled Cookies
Course: DessertsCuisine: AmericanDifficulty: Easy10
Cookies3
hours15
minutesIngredients
6oz Hershey’s Holiday Candy Cane Kisses (roughly 38 kisses)
¼ Cup Heavy Cream
2 ¼ Cups All Purpose Flour
1 Tsp Baking Soda
½ Tsp Salt
¾ Cup Butter, Melted
½ Cup Granulated Sugar
¾ Cup Brown Sugar
2 Tsp Vanilla Extract
1 Egg
⅓ Cup White Chocolate Chips
Crushed Candy Cane to sprinkle on top
Directions
- Using a double broiler, melt 6oz of Hershey’s kisses (roughly 38 kisses), then pour in ¼ cup of heavy cream. Stir until fully combined then pour into a heat proof container. Freeze for 30 minutes to an hour until the the ganache is solid enough to be scooped into teaspoon size balls.
- Scoop the ganache into teaspoon-size balls and place on a baking tray. Stick the baking tray in the freezer to chill and harden. At least 2 hours
- Once the ganache is frozen, begin making the sugar cookie dough. Mix together the flour, baking soda, and salt. Set aside.
- In a separate bowl, cream the melted butter and both sugars until light and fluffy. Mix with an electric mixer on medium high for 3 minutes. Then add in the vanilla extract and egg. Continue mixing until combined.
- Slowly pour in the dry ingredients and continue mixing until a dough forms and everything is combined. Then fold in the white chocolate chips with a spatula
- To assemble the cookie, Scoop two tablespoons of dough and pinch the together to make a large cookie. Place one of the prepared teaspoons of ganache in the middle. Then add one more table spoon of cookie dough on top. Pinch the sides to seal the ganache in. Repeat the process 10 times or until you are out of dough.
- Preheat the oven to 350 degrees Fahrenheit. Bake in 2 rounds. Bake the first round for 8 minutes then remove from the oven and slam the tray on the counter a few times to help the cookie flatten. Return to the oven to bake for an additional 4 minutes. Take out of the oven and slam the tray against the counter a few more times. Then transfer the cookie to a cooling rack.
- Let cool for 5-10 minutes then enjoy!
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